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If you have ever made spaghetti squash also known as vegetable squash, you know it takes time to cook. Spaghetti squash is known for its stringy flesh which has the texture of spaghetti hence the name. This week's recipe will show you can make sausage ragù with spaghetti squash in a short amount of time. It is a healthy weeknight dinner recipe for you and your family.
Note: this recipe is dairy-free and gluten-free, and it is an excellent option for a healthy meal during the week.
Easy Spaghetti Squash Recipe with Italian Sausage Ragù
What Ingredients are in this weeknight dinner sausage ragù with spaghetti squash recipe?
1.5 lb Spaghetti squash
1.5 cups of water
One tablespoon of olive oil
1 lb of pork Italian sausage (mild) - remove the skin
2 cups tomato sauce
One cup of baby spinach chopped
1 teaspoon of granulated garlic
Salt and pepper to taste
Now that you have all the ingredients together, follow the instructions below.
How to make this quick sausage ragù with a spaghetti squash recipe?
Prep and cook spaghetti squash.
First, cook the spaghetti squash. I used the microwave for this purpose, and it is the fastest way to cook this squash. The taste doesn't change when microwaving the squash as other vegetables do.
Cut the spaghetti squash in half and spoon out the seeds from the inside. In a microwave platter (Affiliate Link), add about ½ - ¼ inch of water to the bottom, and turn the open side of the squash over into the water. If your platter (Affiliate Link) stops the turntable from turning, turn off the turntable on your microwave. Cook for 15-25 minutes, depending on your squash size. Halfway through, you can check by turning the squash over and using a fork to see if the squash's threads start to separate for the outside of the squash.
While the squash is cooking, it's time to make the ragù sauce.
This part of the recipe is where it gets easier.
Chop up the baby spinach and set them aside.
Now, remove the skin from the Italian sausages and set them aside.
Measure out the tomato sauce - 2 cups work well. If your sauce is thicker, you may need more. Set aside.
Measure out the granulated garlic, salt, and pepper. Then, set them aside.
Now it is time to cook the ragù sauce.
Heat the dutch oven (Affiliate Link) or high side skillet, add the olive oil. Then, add the Italian sausages. With a wooden spoon, break up the links into smaller chunks, which will help quickly cook up the sauce. Cook for 5 minutes or until the meat is light brown and the liquid starts to come out and evaporate.
Add the tomato sauce to the sausage pieces. Then add the granulated garlic, salt, and pepper. Stir it well and cook for about 5 minutes.
Add the chopped spinach to the top of the sausage. Stir it into the sauce, and do it slowly, so it doesn't spill out of the pan. Cook for about 5-10 minutes until the sauce is reduced and drier. Set aside.
After the squash is done, let it cook for a few minutes, and using cooking it, take it out of the microwave. It will be hot! With a cooking mitt on, turn over the squash, and scrape the inside of the squash with a fork. And then move the spaghetti squash insides to a large bowl. Add a splash of olive oil. Then, add the ragu to the top of the spaghetti squash.
Enjoy warm.
If you want to add grated Romano or Parigamo cheese or grated cheese alternative, do it now.
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Ingredients
- 1.5 lb Spaghetti squash
- 1.5 cups of water
- One tablespoon of olive oil
- 1 lb of pork Italian sausage (mild) - remove the skin
- 2 cups tomato sauce
- One cup of baby spinach chopped
- 1 teaspoon of granulated garlic
- Salt and pepper to taste
Instructions
- First, cook the spaghetti squash. I used the microwave for this purpose, and it is the fastest way to cook this squash. The taste doesn't change when microwaving the squash as other vegetables do.
- Cut the spaghetti squash in half and spoon out the seeds from the inside. In a microwave platter, add about ½ - ¼ inch of water to the bottom, and turn the open side of the squash over into the water. If your platter stops the turntable from turning, turn off the turntable on your microwave. Cook for 15-25 minutes, depending on your squash size. Halfway through, you can check by turning the squash over and using a fork to see if the squash's threads start to separate for the outside of the squash.
- Chop up the baby spinach and set them aside.
- Now, remove the skin from the Italian sausages and set them aside.
- Measure out the tomato sauce - 2 cups work well. If your sauce is thicker, you may need more. Set aside.
- Measure out the granulated garlic, salt, and pepper. Then, set them aside.
- Heat the dutch oven or high side skillet, add the olive oil. Then, add the Italian sausages. With a wooden spoon, break up the links into smaller chunks, which will help quickly cook up the sauce. Cook for 5 minutes or until the meat is light brown and the liquid starts to come out and evaporate.
- Add the tomato sauce to the sausage pieces. Then add the granulated garlic, salt, and pepper. Stir it well and cook for about 5 minutes.
- Add the chopped spinach to the top of the sausage. Stir it into the sauce, and do it slowly, so it doesn't spill out of the pan. Cook for about 5-10 minutes until the sauce is reduced and drier. Set aside.
- After the squash is done, let it cook for a few minutes, and using cooking it, take it out of the microwave. It will be hot! With a cooking mitt on, turn over the squash, and scrape the inside of the squash with a fork. And then move the spaghetti squash insides to a large bowl. Add a splash of olive oil. Then, add the ragu to the top of the spaghetti squash.
- Enjoy warm.
Below is the picture of the final dish. Looks yummy, right? We really enjoyed it and will be making this recipe again soon.
If you try this recipe, please come back and rate it, and share it with others. Visit our other recipe with spaghetti squash: BEEF RAGU AND SPAGHETTI SQUASH RECIPE
